Porridge series pt. 3: Nordic vibes

Coming up: just a simple new porridge idea to warm up these chilly late Autumn mornings, because at least those living in Nordic countries probably at this point feel exactly like I do e.g. are very much in need for hot breakfasts. Today’s breakfast recipe is an almost typical Scandinavian one, cooked with rye and one of my favourite Nordic superberries, sea buckthorn berry (then I just added some untraditional banana and a couple of other ingredients to make everything double yummy). Sea buckthorn berries do not only burst with flavour but are also packed with plenty of vitamins, flavonoids, antioxidants and maybe most importantly, oils. The oil contained in these little bright coloured wonders is valuable due to its uniquely balanced and versatile composition – it can be beneficial for the skin, eyes & hormone system and lower cholesterol for example. When I had a laser vision correction done to my eyes a couple of years ago, the doctor recommended me exactly sea buckthorn berry oil to make my eyes recover faster and keep them hydrated. In addition to the eyes, the effect was clearly visible on my skin and hair also.

In this recipe, I use a teaspoon of dried sea buckthorn berry powder, which equals to a handful of fresh berries and has all the nutritional content of “real” berries well preserved thanks to low drying temperature. I choose to use berry powder instead of fresh berries because of two reasons; firstly because fresh sea buckthorn berries are nearly impossible to get and secondly because the powder is super easy to use and does not turn your porridge watery as fresh (or frozen and thawed) berries might. Paired with probably the most fiber-full of grains, rye, as well as metabolism boosting flaxseeds, some naturally sweet oat milk, banana and cinnamon, this Arctic Power Berry powder makes a rather perfect add to your nutritious and tasty breakfast porridge.

Rye and sea buckthorn porridge

What you will need:

1dl rye flakes

2dl oat milk

1dl water

1/2 banana

1tbsp ground flaxseed

1tsp sea buckthorn berry powder (I use Arctic Power Berries)

1tsp cinnamon

Himalayan salt

Preferred toppings:

Berries, seeds, nut butter

How to do it?

  • Heat up 1dl water and 1dl oat milk in a casserole until almost boiling.
  • In the meanwhile, mix your rye flakes, cinnamon, berry powder and flaxseeds and then add them to the casserole. Stir.
  • Reduce heat and cook for 2-3 minutes until the porridge starts to become thick. Then add 1/2 mashed banana and 1dl oat milk, stir and cook for another 2 minutes until the banana has melted. Add a pinch of Himalayan salt and stir once more.
  • Remove the casserole from the heat, cover it and let it sit on the counter for a couple of minutes. You can for example prepare your coffee/tea while waiting.
  • Serve with your choice of berries, nuts, seeds and/or nut butter. I had mine with the remaining banana half, cranberries, sea buckthorn berries, incaberries and almond butter. Enjoy!

xx a

One thought on “Porridge series pt. 3: Nordic vibes

  1. Dear sandra,

    I am a Magazine Publishing student in the Uk and am currently working for a University project in creating a magazine which we have decided to focus on Health and Fitness motivation. Therefor, we contain a section focusing on recipes and fresh blogs from which our readership can get inspired to stay fit.

    After having searched for different blogs, we really loved the content and food photography your blog is based on and and the amount of different options it has to choose from. We wanted to ask you permission to feature you within our content. In the recipe section of our magazine, we will post our favourite food bloggers and make our audience get inspired by what these offer. I would appreciate so much if I can post 2 recipes from your site, it is my favourite blog till now and I think your content is exactly what we were looking for because it is mostly healthy and doesn’t make people get bored from eating the same things every day. In our magazine we will have a section where we will refer our favourite blogger, in this case you, and post an image of what our favourite recipe was with an image next to it.

    Obviously we need to ask for permission to use someones elses work, and see if you are okay with this. Our University project will not be published anywhere in real life, it will only be seen by my tutor and hopefully will make our magazine look amazing! 🙂

    I hope hearing from you very soon and that this is okay with you, it would make my mark go up and I would be so happy to get an answer from you! (I love your blog and use your recipes (independently from university work)as I couldn’t cook well when i started studying and living alone, you have helped me so much hahaha :))

    very kind regards!!



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